Break Out the Grill-Barbecue Chicken with All South Spice Rub
The Labor Day weekend is just beginning, and here in L.A., the sun is just breaking through the clouds to brighten up the day. It won't be long before the grills start rolling out here, where outdoor cooking is a way of life.
All good grillers, of course, have their own special marinades and rubs. I, for several years, have sworn by a dry rub recipe from John Willoughby and Chris Schlesinger’s cookbook The Thrill of the Grill. Dry rubs allows for a crispy crust on the meat-which I love-and doesn’t necessarily require long marinating, although you can leave it on for several hours before cooking if desired. But even rubbed on for just an hour beforehand will do wonders for your grilled chicken or meat (yep- it can be used on poultry, steaks, brisket, ribs, pork butt-just about anything you want to barbecue). And a dry rub won’t leave your meat with the spongy texture that sometimes occurs with long wet marinading. Of course, you can always customize your dry rub, adding more sugar, garlic powder, cumin, or whatever to suit your taste. Beware, though, the sugar tends to burn quickly, so cook your meat over indirect heat, as is proper with barbecuing, anyway.
Ah- and one last thing, I always use a metal chimney, available at most any grocery or drug store this time of year, stuffed with newspapers to start my fire. They’re very inexpensive, last forever, and are so much easier on the environment than lighter fluid. Recipe follows: